Effect of 2-chloroethylphosphonic acid on rate of fruit ripening and quality of tomato products

• Published in: Ukrainian journal of ecology Vol. 11; no. 3; pp. 336 - 342
• Main Authors: Kuryata, V G, Kravets, O O, Poprotska, I V, Khodanitska, O O, Golynova, L A, Matviichuk, O A, Baiurko, N V, Nikitchenko, L A
• Format: Journal Article
• Language: English
• Published: Melitopol Bogdan Chmelnitskiy Melitopol State Pedagogical University 01.09.2021
• Subjects: Acidity; Acids; Agricultural production; Ascorbic acid; Berries; Cell walls; Crops; Ecology; Economics; Fruits; Harvest; Hemicellulose; Hydrolysis; Pectin; Physiology; Polysaccharides; Product quality; Regulation; Ripening; Saccharides; Sugar; Tissue; Tomatoes; Water hardness
• ISSN: 2520-2138
• DOI: 10.15421/2021_181

We were studied the influence of 2-chloroethylphosphonic acid (2-CEPA) on the rate of fruit ripening of tomatoes Solerosso hybrid under production conditions. The treatment of 0.3% 2-chloroethylphosphonic acid at the stage of 25% fruit ripeness is highly effective method to accelerate the ripening of tomatoes. Such application increased in the friendliness of ripening and obtaining of the early yield production, reduced the number of tomato harvests and provided significant economic advantages. There was a significant restructuring of the cell wall of the fruit tissues due to intensive hydrolysis of hemicellulose and pentosans under the action of the drug. Interaction of ethylene-releasing compound increased in the total content of carboxyl groups, free and esterified carboxyl groups in the pectin fraction during the period of active fruit ripening. These resuts indicate a more intense hydrolysis of the non-galacturonic fraction of pectin substances. The hardness of the fruit tissue decreased and their consumer quality improved due to the hydrolysis of the structural polysaccharides of the cell walls. Pre-harvest treatment of 0.3% 2-chloroethylphosphonic acid led to increase in total acidity, decrease in the content of sugars and ascorbic acid in the fruits of treated plants compared to the mature fruits of untreated tomatoes. At the same time, these changes are within the range of fluctuations to typical product quality values for this crop.